A. Take 2 bowls of flour and pour into a small basin. Make a hole in the middle and gradually add small quantities of water until it forms into small pieces. Sprinkle some more water on the flour pieces and stir by hand to form a paste on a board and smooth it out. Put it into the basin to be fermented for 15-20 minutes.
B. Take out of the flour paste and place on the board. Sprinkle some corn starch on it. Rub it into a big, round pancake by hand. Roll it flat and thin with a rolling pin until it is about 0.5cm thick. Then cut it into 0.5cm wide strips which are then rubbed into columns.
C. Cut the columns into even dices, but do not cut too many at one time in case of sticking together. Sprinkle some corn starch on the board (It will be easier to make Mashi on the bottom of a basket with patterns on or on other kitchen tools with rough surface. Furthermore, the Mashi made on them will have patterns on). Press your thumb on the dice and rub it until it rolls up like a cat’s ear. Repeat to make more.
pasta (mashi), 100 g
green vegetables, 50 g
carrot & chili pepper, 50 g
tofu, 50 g
mushrooms, 25 g
black fugus, 10 g
potato, 25 g
Note: the amount of the ingredients especially the seasonings listed above can be appropriately used according to one's personal taste.
A. Wash the mushrooms, tomato, potato, carrot, tofu, chili pepper, dice them, and put into separate plates;
B. Wash the green vegetables, tear them into halves;
C. Wash the black fungus, and cut them into small slices;
D. Wash the green onion, and cut into short sections.
Step 1: Half fill a wok with water, turn on the heat and pour in the pasta when the water is boiling. Stir and boil for 2-3 minutes until 50% cooked, and then turn off the heat. Remove and drain off the water through a colander. Put the pasta in a basin or a bowl.
Step 2: Empty the wok and dry it. Place it over high heat until hot. Add some cooking oil, and add the green onion sections, chili pepper, carrot, potato and tomato dices one by one when the oil is sizzling. Stir-fry for 1 minute.
Step 3: Add the salt, powdered pepper, and soy sauce, and stir-fry for 30 seconds. Add the tofu dices, black fungus slices, and mushroom dices, and stir-fry for 1 minute more.
Step 4: Add in some water until all of the materials are immersed. Stir it well, and add in the boiled pasta when it boils. Turn to medium heat, cover and stew it for 3-6 minutes more. Remove the cover, and add the green vegetable halves. Stir it well and turn off the heat.
Spoon it out of the wok and serve in a bowl. A bowl of tasty Braised Shaanxi Pasta is now ready.
Our Guests Enroll in the Cooking Class:
On Sep. 22, 2010, Mr. Addy Pros was excited to learn to cook Braised Shaanxi Pasta (Mashi) from a house wife when visiting a local Xian family during their China tour organized by Travelchinaguide. The most hard but interesting should be making the pastas which needs good skills at kneading dough, rolling flour paste and making pastas only with thumb.